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HRM-101 Intro Hospit Mgt (3 Credits)
This course is a study of the fundamental principles of hotel, restaurant, and food service operations. Basic managerial and operating functions prevalent in the industry are considered in conjunction with the various job opportunities available.Requisites:None -
HRM-102 Food Protect&Safet (3 Credits)
This course introduces the principles involved in identification and prevention of food contamination; the role of state, federal and local Public Health regulations; accident prevention; and the food safety practices and control measures used in the various food service operations. This course prepares students to sit the ServSafe Food Protection Manager certification examination.Requisites:None -
HRM-103 Prof Food Prep Tec (3 Credits)
This course is an introduction to preparation techniques of foods including vegetables,starches,dairy,eggs,fish,soups,sauces, shellfish,poultry,and meats. Knife skills,cooking methods,food presentation,butchering,kitchen organization,receipe conversion,weights and measures,equipment usage,and product evaluation are introduced. Demonstration and practice of various cooking methods while adhering to safe sanitary foods handling procedures will be incorporated daily.Requisites:None -
HRM-104 Frnt Office Operations (3 Credits)
This course identifies the principles of the organization and opertion of public lodging facilities. It covers in detail various management systems at the front desk and behind the scenes. It examines the types of communications betweem the front office and other departments. Managerial reporting,budgeting,modern technology, customer service skills and future trend discussions are incorporated each session. The course examines the symbotic relationship between the front office and the rest of the hotel.Requisites:None -
HRM-105 Culinary Nutrition (3 Credits)
This course covers the fundamental principles of contemporary nutrition in the context of diet and food preference. It examines food that adhere to various types of dietary requirements based on medical,allergic, religious,and moral criteria. The course addresses the necessary information for nutritional guidelines and standards. It delves into the nuances of healthy menu planning and culinary techniques that chefs must factor in regarding food technology,dieting,maintenance, sourcing,production and presentation.Requisites:None -
HRM-106 Menu Planning & Nutrition (1 Credits)
This course is a study of the principles of menu planning for a variety of food service operations. The preparation of balanced menus to meet differing nutritional needs, the human digestive system, the importance of food and diet to health, and the values of nutrients and calories in maintaining good health are some of the subjects covered in the courseRequisites:None -
HRM-107 Housekeeping (3 Credits)
This course explores the managerial function of the housekeeping department. It covers maintaining a high-quality trained staff, planning and organizing the major logistics of performing all relevant duties including cleaning a room,managing the laundry area and controlling housekeeping supplies and equipment.Requisites:None -
HRM-110 Intro to Baking (3 Credits)
This course is a study of the basic theory of baking and proper tool and equipment use. The content of the course includes types of flour, leavening agents, scaling, and icings. Hands-on baking in a laboratory setting includes the production of dough, quick breads,pies,cakes,cookies,tarts and fundamental items made in a pastry shop or bakery.Requisites:None -
HRM-112 Charcuterie and Butchering (3 Credits)
This course covers a broad range of cold foods typically prepared at upscale hotels, restaurants,retail shops and catered functions. This class covers cured and smoked meats for seafood, sausage and forcemeat preparation. Proper methods will be examined. Cooking and smoking at various temperatures with appropriate use of brines and cures will be explored. Terrine, sausage, pate and galantine preparation and presentation will be emphaszied for both small and large-scale production.Requisites:None -
HRM-113 Food History & Culture (1 Credits)
This course explores the history of Foods from a cultural perspective. The evolution of food from a primal need to a means of affluence for modern society will be researched and examined. Connections to present day practices and preference will be developed. Roles of taboo in food consumption and etiquette willbe discussed. This course involves ongoing research,field notes and interviews to identify foodways.Requisites:None -
HRM-129 Event Planning and Mgt I (3 Credits)
This introductory event planning course will provide the information and tools needed to meet the operational requirements and to exceed the needs and expectations of meeting and event participants in an ever-changing profession and conceptual age, with content relevant to the required daily activities and decisions. Various types of events will be planned, implemented, and executedRequisites:None -
HRM-130 Intro to Wine,beer,and Spirits (3 Credits)
This course is an introduction to the history,sources and methods of wine,beer and spirit production. Climatic and topographical impact of alcoholic beverage production will be explored. Beverage tasting, sensory analysis, product use, label interpretation and sales and service techniques are incorporated in all facets of alcoholic beverages. Students must be at least 21 years old.Requisites:None -
HRM-132 Barista Fndmntls: Coffee & Tea (3 Credits)
This course explores the history and cultural roots of coffee and tea production,connecting them to marketing and cafe operations. Students complete regular tasting of coffee and tea beverages in order to identify and compare quality, then prepare them in a cafe setting. All areas of production from harvest to consumption are explored. The course also identifies the current trends of coffee and tea sales and service, and introduces chocolate beverages.Requisites:None -
HRM-140 Special Topics Fd & Hosp Indst (3 Credits)
This course focuses on a current topic in the practice and application of specified aspect of culinary, pastry and/or hospitality management. This course permits specialized topics to be studied as part of more general courses or on its own. Topics may include, but not limited to, culinary and pastry arts, restuarant management,beverages and hospitality.Requisites:None -
HRM-201 Food & Bev Control (1 Credits)
This course is a detailed study of the cost control procedures found within the hospitality industry. The content of the course includes the factors affecting purchasing, storage, issuing, receiving, and preparation.Requisites:HRM-101 - Must be completed prior to taking this course.
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HRM-202 Quant Fd Prod&Serv (3 Credits)
This course concentrates on the preparation and service of complete modified-buffet menus by students under the direcion of a culinary instructor. Students experience all phases of an institutional food service operation through rotating laboratory assignments which include menu preparation, cooking and service for a restaurant with a buffet catering focus.Requisites:HRM-103 - Must be completed prior to taking this course.
Offered:Fall Only -
HRM-203 Beverage Mgmt (2 Credits)
This course is a study of beverage service in the hospitality industry, and covers the history, sources, production, uses, marketing,control, and legislation pertaining to alcoholic and non-alcoholic beverages. Bartending skills, mixology,tasting and beverage service in hands-on setting are studied. Food and beverage pairing are explored. This course prepares students for TIPS and ServSafe Alcohol certification examinations.Requisites:HRM-101 - Must be completed prior to taking this course.
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HRM-205 Restaur Serv Mgmt (3 Credits)
This dining room service laboratory course introduces the principles and techniques of waiting tables and doing table setups, and the course includes an analysis of the service management responsibilities associated with the operation of restaurants.Requisites:HRM-101 - Must be completed prior to taking this course.
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HRM-206 Comml Restaur Oper (3 Credits)
This course concentrates upon the preparation and service of complete multi-course menus by students under the direction of culinary instructor. Students work on rotating stations as they participate fully in the kitchen opeation of an a la carte full-service formal restaurant.Requisites:HRM-103 - Must be completed prior to taking this course.
Offered:Spring Only -
HRM-208 Confectionery Art (3 Credits)
This course introduces the student to the main concepts,skills,and techniques used in preparing petite fours and candies, this course advances to creating decorations,centerpieces,and chocolates. It will enable students to assess the characteristics of quality products and to take corrective action on common baking faults. Students will meet small-scale and high volume production schedules for various types of venues.Requisites:Take HRM-110 - Must be completed prior to taking this course.
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HRM-209 Artisan Bread Production (3 Credits)
This course prepares the student to increase proficiency in the preparation and production of various sweet and savory artisan breads. Students will ferment,shape,bake and then store artisan-crafted breads. The course will introduce the scienctific princilples behind the ingredients, and then apply them throught the use of varieties of grains and seeds along with their alternatives. Baking quality breads to meet high-volume production deadlines is further achieved to prepare students for industry demands.Requisites:Take HRM-110 - Must be completed prior to taking this course.
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HRM-210 Specialty Cakes (3 Credits)
This course builds on the fundamental techniques of baking to create classical international and American-style cakes. Students will design and prepare cakes representing various occasions, from single layers to multi-tiers of different sizes and shapes. Further, each student will develop a menu,feasibilty analysis, and marketing plan for a specific specialty cake business.Requisites:Take HRM-110 - Must be completed prior to taking this course.
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HRM-211 American Regional Cuisine (3 Credits)
This course is an introduction to American regional cuisine. Students apply thier introductory culinary skills to develop menus as they follow receipes and adhere to production standards. Dishes prepared in this course reflect foods commonly associated with culinary regions throughout the United States.Requisites:Take HRM-103 - Must be completed prior to taking this course.
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HRM-212 Internat'l Cuisine (3 Credits)
This course is a study of the recipes for the preparation of foods from various countries around the world. French, Italian, German, Chinese, Japanese, Mexican, and American cuisine are considered.Requisites:HRM-103 - Must be completed prior to taking this course.
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HRM-213 Class Garde Manger (3 Credits)
This course is a study of a wide variety of food decorating and garnishing techniques. Laboratory work includes preparation of classic and contemporary salads, dressings, appetizers, canapes,charcuterie,vegetable/fruit carving and horsdoeuvres.Requisites:HRM-103 - Must be completed prior to taking this course.
Offered:Fall Only -
HRM-216 Facilities Plan, Layout & Des (3 Credits)
Facilities Planning, Layout and Design includes blueprint interpretation, principles of design and layout rendering to redesign an existing Hospitality facility. This course also focuses on the development of work analysis and flow charts for selection and placement of equipment in production, storage and, in some cases, kitchen and dining areasRequisites:HRM-101; - Must be completed prior to taking this course.
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HRM-219 Hospitality Law (3 Credits)
This provides industry specific legal funamentals to students and practicing professionals in the hospitality industry. It introduces basic foundations and principles of the law affecting the hospitality industry and introduces guidelines and techniques that show managers how to manage preventively and apply a practical legal awareness to their actions.Requisites:HRM-101; - Must be completed prior to taking this course.
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HRM-220 Advanced Baking (3 Credits)
This course continues the basic theory of baking and pastry arts. Units of the course will consist primarilty of hands-on preparation of quality baked products, especially suited to a commercial application. Demonstrations will be given for the most practicums and detailed professional preparation methods and techniques as well as presentation will be emphasized. Laboratory work includes production of artisan breads, chocolate bonbons, and tempered chocolate decorations,basic sugar work and marizpan.Requisites:HRM-110 - Must be completed prior to taking this course.
Offered:Spring Only -
HRM-223 Asian Cuisine (3 Credits)
This course is an introduction to Asian Regional cuisine. Students research, plan and prepare menus based on authentic Asian receipes and commercial styles of preparation. Students will apply their introductory culinary skills to prepare Asian dishes using regional ingredients and cooking equipment. Dishes prepared in this course reflect foods commonly associated with culinary regions through Asia.Requisites:HRM-103 - Must be completed prior to taking this course.
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HRM-224 Hospitality Entrepreneurship (3 Credits)
This course begins with an overview of the principles of business development and marketing management. Its covers research methodology needed for the design and delivery of a hospitality business. The course then assesses the viability of various sized of hospitality business ventures vis-a-vis the planning process, management of small enterprises, feasibility studies, and formation of business plans. Risk management, record keeping and entrepreneurial characteristics are explored.Requisites:Take HRM-101 or BUS-101 - Must be completed prior to taking this course.
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